Description
Are you wondering how to make risotto without having to constantly be stirring, then you should definitely try this method using a dutch oven!
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas (I used frozen mixed veggies)
Instructions
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
- Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
- Divide the rice into 8 equal portions, about 3/4 cup per serving. This recipe makes a lot of risotto.
Notes
WW Points: 7 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1
- Calories: 191
- Sugar: 3g
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g